title: Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum.
abstract: In this study, the emulsification properties of a native biopolymer namely Angum gum (Ang) for use as a food flavor encapsulant in spray drying encapsulation was investigated and the results were compared with Arabic gum (Arg) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5 and 10% d-limonene using high pressure homogenization. Statistical analysis of emulsion droplet size data revealed a significant difference between flavor level, gum type and droplet size at α=0.05. The results showed that increasing the Arg level leads to a decrease in emulsion droplet size, while increasing Ang content results in bigger droplet sizes. However, no significant differences were observed in droplet size. Also, droplet size data revealed that Ang-emulsified droplets at 2% gum and 5% flavor level had the lowest d32, d43 and the highest specific surface area by high-pressure homogenizer which could be mentioned as the optimum level of this native gum.
authors.affiliation: Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.forename: Peyman
authors.initials: P
authors.lastname: Beheshti
authors.forename: Elham
authors.initials: E
authors.lastname: Assadpour
mesh_terms: D000042:Absorption; D003102:Colloids; D053138:Cyclohexenes / Q000737:chemistry*; D004655:Emulsions; D006170:Gum Arabic / Q000737:chemistry*; D000077222:Limonene; D053149:Plant Gums / Q000737:chemistry*; D013501:Surface-Active Agents / Q000737:chemistry; D013729:Terpenes / Q000737:chemistry*
chemical_list: D003102:Colloids; D053138:Cyclohexenes; D004655:Emulsions; D053149:Plant Gums; D013501:Surface-Active Agents; D013729:Terpenes; D006170:Gum Arabic; D000077222:Limonene
keywords: Angum gum; Arabic gum; Droplet size; Emulsion stability; Encapsulation; d-Limonene